Rava Pongal Recipe with 5 Secret Tips

By Hebbars Kitchen · 35 min

Ingredients

Instructions

1. In a cooker, combine ½ cup moong dal, ¼ tsp turmeric, ½ tsp ghee and 1½ cups water.
2. Pressure cook for 3 whistles.
3. Once the pressure releases, mash the dal into a smooth paste and set aside.
4. In a large kadai, heat ¼ cup ghee, add 2 tsp pepper and 1 tsp cumin, and let them splutter.
5. Add 1 inch chopped ginger, 2 slit chillies, 2 tbsp cashews, a pinch of hing and a few curry leaves, and roast until the cashews turn golden brown.
6. Add 1 cup coarse rava and roast for 3 minutes.
7. Add the cooked mashed dal, ¼ tsp turmeric and 1½ tsp salt, and mix well.
8. Add 3 cups water, stirring well so there are no lumps.
9. Cover and simmer on low heat for 3 to 5 minutes, until the rava is well cooked.
10. Serve with coconut chutney, topped with ghee.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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